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Pissaladière with puff pastry

Name: Pissaladière with puff pastry
Prep time: 22 min
Cook time: 1 h 16 min
Total time: 1 h 38 min
Yield: 1 tart
Cuisine: French
Ingredients: 50 g black olives; 200 g onion; 4 tablespoons olive oil; 250 g peeled and chopped tomatoes; 20 g tomato paste; 1 bouquet garni; parsley; 200 g puff or flaky pastry (pâte feuilletée); 30 g anchovy fillet; 1 tablespoon dry oregano; salt; pepper

This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.

Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.

This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.

69 K 3.8/5 (32 reviews)

1 hour 40 min. difficulté

Easy

4.35 €

1 tart

12 Ingredients

Last modified on: May 7^th 2017

For 1 tart, you will need:

1 50 g black olives
2 200 g onion
3 4 tablespoons olive oil
4 250 g peeled and chopped tomatoes
5 20 g tomato paste (optional)
6 1 bouquet garni
7 parsley
8 200 g puff or flaky pastry (pâte feuilletée)
9 30 g anchovy fillet
10 1 tablespoon dry oregano (optional)
11 salt
12 pepper
Total weight: 825 grams

Times for this recipe

Preparation: 25 min.

Cooking: 1 hour 20 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare the pissaladière topping

Remove the stones from 50 g black olives, then chop roughly.

Set aside.

Stage 2 - ⌛ 5 min.

Prepare 200 g onion, but slice thinly. A mandolin is the most effective tool for this.

Stage 3 - ⌛ 3 min.

Heat 4 tablespoons olive oil in a saucepan on medium heat.

When really hot, add the onion, salt and pepper, then mix well.

Stage 4 - ⌛ 10 min.

Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.

Stage 5 - ⌛ 3 min.

Add the chopped olives, mix well and cook for a further 3 minutes.

Stage 6 - ⌛ 2 min.

Add 250 g peeled and chopped tomatoes, 20 g tomato paste and 1 bouquet garni.

Stage 7 - ⌛ 30 min.

Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.

Stage 8

Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.

Stage 9 - ⌛ 3 min.

Fill and cook the pissaladière

Preheat the oven to 370°F (190°C).

Roll out 200 g puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).

Prick the pastry all over.

Stage 10 - ⌛ 4 min.

Pissaladière with puff pastry : Stage 10

Spread a generous layer of topping over the pastry base.

Stage 11 - ⌛ 3 min.

Pissaladière with puff pastry : Stage 11

Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.

Stage 12 - ⌛ 30 min.

Pissaladière with puff pastry : Stage 12

Bake for 30 minutes.

Serve either warm or cold.

Remarks

The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.

And to drink?

An easy drinking rosé from Provence, served well chilled.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	780 RDI=70 %	760 RDI=120 %	1,780 RDI=90 %	7,460 RDI: 90 %
Per 100 g	10 RDI=5 %	90 RDI=9 %	90 RDI=10 %	220 RDI=10 %	900 RDI: 10 %